Have you ever run your finger along the side of the near empty Sabra container and wondered:
“how the heck do they make hummus so dang smooth?”
Have you then stuck that hummus covered finger in your mouth and wondered:
“how the heck do they make it so dang creamy?”
Well wonder no more. I’ve busted two of Sabra’s smooth and creamy secrets and I’m here to spill the beans.
The naked beans, that is.